Pork with monkey gland sauce

Pork with monkey gland sauce

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 4


By Patrick WIlliams
From Saturday Kitchen


For the monkey gland sauce

  • 50ml/2fl oz vegetable oil
  • 3 red onions, chopped
  • 2 garlic cloves, finely chopped
  • thumb-sized piece fresh root ginger, grated
  • 75ml/2.5fl oz brandy
  • 250g/9oz apricot chutney
  • 2 tbsp wholegrain mustard
  • 2 tbsp Worcestershire sauce
  • 100ml/3½fl oz tomato ketchup
  • 200ml/7fl oz chicken stock
  • 1 pinch chilli flakes
  • 1 tsp smoked paprika
  • salt and freshly ground black pepper

For the pork chops

  • 4 x 250g/9oz pork chops
  • 200g/7oz monkey gland sauce (see above)
  • 2 tbsp fresh coriander
  • 4 tbsp pickled mustard seeds
  • 2 tbsp garlic chives
  • salt and freshly ground black pepper


  1. For the monkey gland sauce, add the oil and onions to a pan and fry over a medium heat until softened. Add the garlic and ginger and fry for another 5 minutes. Deglaze the pan with the brandy. Add the rest of the ingredients for the sauce and cook for 30 minutes over a gentle heat.

  2. For the pork chops, preheat a barbecue to hot. Season each pork chop generously with salt and freshly ground black pepper and then cook on the barbecue for 7–8 minutes on each side (or use a griddle pan). Remove the chops from the barbecue using tongs and leave, covered, to rest in a wam place for another 8 minutes.

  3. To serve, glaze the pork chops with the monkey gland sauce and garnish with the pickled mustard seeds, garlic chives, a few coriander leaves

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